METHOD OF LOWERING OIL ABSORBING CAPACITY OF BREAD CRUMB, PROCESS FOR PRODUCING BREAD CRUMB AND BREAD CRUMB

摘要

[PROBLEMS] To provide bread crumbs capable of inhibiting any oil absorption at the time of frying without altering eating texture, namely, without detriment to taste. [MEANS FOR SOLVING PROBLEMS] The oil absorption by bread crumbs at the time of frying can be lowered by first humidifying raw bread crumbs and subsequently drying the humidified bread crumbs at temperature not below the gelatinization temperature of starch contained in the bread crumbs. Preferably, bread crumbs with low oil absorptivity can be provided by humidifying raw bread crumbs to a water content of = 40 wt.% and conducting heat drying at = 40°C so that the water content of the bread crumbs is in the range of 10 to 40 wt.%.